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RU2018100781A - Method for the production of wheat bread with amaranth improver - Google Patents

Method for the production of wheat bread with amaranth improver Download PDF

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Publication number
RU2018100781A
RU2018100781A RU2018100781A RU2018100781A RU2018100781A RU 2018100781 A RU2018100781 A RU 2018100781A RU 2018100781 A RU2018100781 A RU 2018100781A RU 2018100781 A RU2018100781 A RU 2018100781A RU 2018100781 A RU2018100781 A RU 2018100781A
Authority
RU
Russia
Prior art keywords
amaranth
flour
improver
baking
production
Prior art date
Application number
RU2018100781A
Other languages
Russian (ru)
Other versions
RU2698898C2 (en
RU2018100781A3 (en
Inventor
Наталья Анатольевна Шмалько
Юрий Федорович Росляков
Станислав Олегович Смирнов
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ")
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") filed Critical Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ")
Priority to RU2018100781A priority Critical patent/RU2698898C2/en
Publication of RU2018100781A publication Critical patent/RU2018100781A/en
Publication of RU2018100781A3 publication Critical patent/RU2018100781A3/ru
Application granted granted Critical
Publication of RU2698898C2 publication Critical patent/RU2698898C2/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (1)

Способ приготовления пшеничного хлеба с амарантовым улучшителем, предусматривающий приготовление теста, содержащего муку пшеничную хлебопекарную первого сорта, дрожжи прессованные хлебопекарные, соль поваренную пищевую, амарантовый улучшитель качества хлеба и воду питьевую, разделку, расстойку и выпечку целевого продукта, отличающийся тем, что в качестве амарантового улучшителя в мучной полуфабрикат - жидкую опару, длительность брожения которой до достижения требуемой кислотности с учетом подъемной силы хлебопекарных дрожжей не должна превышать (80±10) мин, вводят муку амарантовую белковую обезжиренную, получаемую путем измельчения до состояния муки шрота амаранта при удалении масла из крупки амарантовой зародышевой в количестве 10,0% взамен пшеничной хлебопекарной муки.The method of cooking wheat bread with amaranth improver, involving the preparation of dough containing wheat flour of the first grade, yeast pressed baking, food salt, amaranth bread quality improver and drinking water, cutting, proofing and baking the target product, characterized in that as amaranth improver in flour semi-finished product - liquid brew, the duration of fermentation of which is not until zhna exceed (80 ± 10) minutes, amaranth flour administered proteinaceous defatted obtained by grinding the meal to a state of amaranth flour in removing oil from the germ amaranth grits in an amount of 10.0% instead of baking wheat flour.
RU2018100781A 2018-01-10 2018-01-10 Method for production of wheat bread with amaranth improver RU2698898C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2018100781A RU2698898C2 (en) 2018-01-10 2018-01-10 Method for production of wheat bread with amaranth improver

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2018100781A RU2698898C2 (en) 2018-01-10 2018-01-10 Method for production of wheat bread with amaranth improver

Publications (3)

Publication Number Publication Date
RU2018100781A true RU2018100781A (en) 2019-07-11
RU2018100781A3 RU2018100781A3 (en) 2019-07-17
RU2698898C2 RU2698898C2 (en) 2019-08-30

Family

ID=67308219

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2018100781A RU2698898C2 (en) 2018-01-10 2018-01-10 Method for production of wheat bread with amaranth improver

Country Status (1)

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RU (1) RU2698898C2 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2187226C1 (en) * 2001-05-07 2002-08-20 Кубанский государственный технологический университет Method for production of bakery products
RU2533006C1 (en) * 2013-04-01 2014-11-20 Александр Сергеевич Дронов Method for production of amaranth seeds grinding products and technological line for its implementation
RU2616840C1 (en) * 2015-11-27 2017-04-18 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) "amaranth" bread

Also Published As

Publication number Publication date
RU2698898C2 (en) 2019-08-30
RU2018100781A3 (en) 2019-07-17

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